Stilton cheese and brussel sprouts, combined, to form the filling for a quiche. I mean, what’s not to love? We adapted this recipe slightly – the original recipe called for the sprouts to be halved and steamed, but we wanted them to be shredded, so did things a little differently, and combining them with the onions and garlic initially. And, because we often cheat when we cook, we didn’t make our own pastry. Sorry pastry purists. Anyway, here’s our take on Thomasina Mier’s recipe.
what you’ll need
- 400g brussels sprouts, peeled and shredded
- 2 large onions, peeled and sliced
- 2 tbsp olive oil
- 2 garlic cloves, peeled and minced
- A few thyme sprigs, leaves picked
- 350ml double cream
- 1 egg, plus 3 egg yolks
- 100g cheddar, finely grated
- Pack of Stilton cheese
- Ready made shortcrust pastry
what you’ll need to do
- Heat the oven to 200C (180C fan)/390F/gas 6;
- Peel and quite finely chop/shred the sprouts and slice the onions and garlic;
- Sweat the onions in the oil on a medium heat for five minutes, then add the sprouts, garlic and thyme and cook for a further 10-15 minutes, until softened;
- Roll the pastry into a buttered quiche tin, allowing extra pastry for an overhang later, pressing it into shape with your fingers. Prick with a fork, cover with grease-proof paper and baking beans, and bake for 15 minutes. Remove the paper and beans, brush the base with the remaining egg white and return to the oven for five to 10 minutes, until golden brown, then turn down the oven to 180C (160C fan)/350F/gas 4;
- In a large bowl, whisk the cream, egg, yolks, cheddar and a generous grating of nutmeg. Break in half-walnut-sized chunks of stilton and season lightly, remembering that the Stilton will be salty already. Tip the sprouts, onions and garlic mixture straight from the pan into the baked tart case, pour over the cream mixture and add a final grating of nutmeg. Bake for 25-30 minutes, until puffed up, golden and just set.
- Serve, with what ever takes your fancy – we did home made sea salt oven chips and peas and it was absolutely delicious…
Perhaps making your own pastry might make this even more delicious, but to be absolutely honest, supermarket pastry, for me, is a shortcut worth doing. This quiche was creamy delicious with that unmistakable tang of brussels sprouts. Which if you don’t like, this definitely isn’t the quiche for you!